Is there anything better than soup on a rainy autumn day? I don’t know if it’s the nostalgic memories of me as a child having a minor cold and being comforted by my mom with spoonfuls of warm nutritious soup or just the hypnotising effect of gulping down a hot and smooth yet thick-ish liquid? Don’t know what my point is with this.. but all I do know is that soup is very underrated isn’t it?
I can’t take any credit for this wild mushroom soup as I got this recipe from my boyfriends grandma Margit – who’s btw the cutest and loveliest person on this planet.
It all started during one of my visits in Sweden and I went on and on about the fact that I really wanted to go mushroom picking as I’ve never done it before. We happened to be walking in the woods with my boyfriends grandparent and next thing I know, his grandma somehow managed to find a handful of chanterelles… and this was the end of November! Later that afternoon she quickly gave them a stir in some butter and voila – the most gorgeous taste. She also gifted me a bag full of dried chanterelles that they had picked the previous year and told me to make this soup.
So if you are looking for a comforting hug – in a bowl – this soup might give you just that. Bon Shabètit!
Margit's Wild Mushroom Soup
Ingredients
- 3 dl Dried mushrooms (Chanterelle)
- 1 Onion - chopped
- 2 tbsp Butter
- 4 tbsp Flour
- 8 dl Vegetable broth
- 2 dl Milk
- 1 dl Creme Fraiche
- salt
- pepper
- 1 lemon wedge
- handful Parlsey - chopped
Instructions
- Soak the dry mushrooms in water a medium bowl and cover with 3 dl of water. Leave it for at least 45 minutes.
- Heat 2 tbsp butter in a saucepan over medium low heat and sauté the onion until softened and translucent.
- Mix in the flour and then add the stock. Let is simmer for 5 minutes.
- Pour in the milk and the cream fraiche - stir so it's evenly mixed. Add salt and pepper and some drops of lemon juice. Let it cook for another 5 minutes.
- Serve with some parsley on top and some fresh warm bread.